Mofletta (Maghrebi Pancake)
Mofletta is a thin, crepe-like pancake made by communities in North Africa, and made popular in Israel.
1 tsp dry yeast
1 pinch of sugar
½ cup warm water
250 g wheat flour
½ tsp sea salt
2 tbsp of olive oil, plus a little extra for pan-frying
Butter
Honey
Dissolve the yeast and sugar in the water. Let rest in a warm place for 10–15 minutes.
10–15 minutes
Combine flour, salt, and 1 tablespoon of oil in a bowl. Stir in the yeast mixture to make a dough.
Knead the dough on a flat, flour-dusted surface until smooth and elastic.
Return dough to the bowl and pour the remaining tablespoon of oil onto it, rolling the dough in the bowl until it becomes oiled.
Cover the dough with a tea towel and leave in a warm place until it rises.
Divide the dough into smaller equal portions, and begin to roll the rounded portions out on an oiled work-surface, making them as thin as possible.
Heat a frying pan over medium heat, and grease the bottom with a little oil.
Fry the rolled-out dough portions one at a time until they are lightly browned on one side. Flip over and cook until browned on the second side.
Keep the finished mofletta in a stack, covered with a cloth to retain heat and moisture.
Serve with butter and honey.